When it comes to the rich tapestry of Thai cuisine, one ingredient stands out like an invaluable gem for its ability to impart depth, heat, and an unmistakably aromatic flair to dishes—Red Curry Paste.
Red Curry Paste
This fiery blend of spices has captivated the taste buds of food enthusiasts around the world, not only for its flavor but also for its versatility in various cuisines. If you are a lover of Thai dishes, an enthusiast of bold cooking flavors, or simply someone looking to explore the world of culinary art, this recipe will have your palate on fire.
Utilizing red curry paste extends beyond the primary dish; it’s about creating a complete dining experience with complementary pairings that enhance the flavors and textures of your meal. Pair your red curry paste creations with a palate-cleansing Radish and Cucumber Salad or a soothing Sautéed Carrots and Zucchini.
Ingredients
Serves: 12 Prep Time: 15 minutes Cook Time: 25 minutes
- Cooking fat for deep frying (ghee, coconut oil or tallow)
- 2 large red onions, sliced into ½-inch thick rings
- 2 red bell peppers, seeded and quartered
- 5 red chilies, halved lengthwise
- ¼ lb fresh ginger, thinly sliced
- 20 garlic cloves, quartered
- 3 ½ teaspoon tomato paste
- ½ tablespoon salt
How to Make Red Curry Paste
Heat the cooking fat to 325 F. Be careful with the hot oil and monitor the temperature closely.
Deep fry the onion rings for about 8 minutes, until lightly blackened. Remove from the oil and set aside on paper towels.
Deep fry the bell peppers for about 5 minutes, remove and set aside on paper towels.
Add the chilies to the oil and deep-fry for about 4 minutes, until black. Remove and set aside on paper towels.
Repeat those steps for the ginger, about 5 minutes and the garlic, for just 2-3 minutes.
Remove the pan from the heat and let the fat cool down. This fat can be reused for your cooking purposes and will feature a nice flavor.
Place all the deep fried ingredients in the bowl of a food processor and process to a paste.
Add the tomato paste and sea salt and process again to combine.
Store in a container, topped off with parchment paper.
More Curry Recipes
If you love curry as much as I do, then you'll want to add it to your meal plan regularly. Below are a few more family-favorite recipes to check out and bookmark for making soon.
- Eggplant Mushroom Curry Recipe
- Chicken Coconut Curry Drumsticks Recipe
- Easy Fish Curry Recipe
- Thai Beef Curry Recipe
- Fish Curry With Bananas Recipe
- Chicken Curry With Coconut Milk Recipe
📖 Recipe
Red Curry Paste
Ingredients
- Cooking fat for deep frying ghee, coconut oil or tallow
- 2 large red onions sliced into ½-inch thick rings
- 2 red bell peppers seeded and quartered
- 5 red chilies halved lengthwise
- ¼ lb fresh ginger thinly sliced
- 20 garlic cloves quartered
- 3 ½ teaspoon tomato paste
- ½ tablespoon salt
Instructions
- Heat the cooking fat to 325 F. Be careful with the hot oil and monitor the temperature closely.Cooking fat for deep frying
- Deep fry the onion rings for about 8 minutes, until lightly blackened. Remove from the oil and set aside on paper towels.2 large red onions
- Deep fry the bell peppers for about 5 minutes, remove and set aside on paper towels.2 red bell peppers
- Add the chilies to the oil and deep-fry for about 4 minutes, until black. Remove and set aside on paper towels.5 red chilies
- Repeat those steps for the ginger, about 5 minutes and the garlic, for just 2-3 minutes.¼ lb fresh ginger, 20 garlic cloves
- Remove the pan from the heat and let the fat cool down. This fat can be reused for your cooking purposes and will feature a nice flavor.
- Place all the deep fried ingredients in the bowl of a food processor and process to a paste.
- Add the tomato paste and sea salt and process again to combine.3 ½ teaspoon tomato paste, ½ tablespoon salt
- Store in a container, topped off with parchment paper.
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